Print

Grilled Chicken Cashew Salad

Grilled Chicken Cashew Salad - recipe card
Print Recipe

Our Grilled Chicken Cashew Salad is a hearty main course with juicy, perfectly seasoned grilled chicken over crisp romaine and mixed greens. The homemade honey-mustard vinaigrette, toasted cashews, and sweet grapes create a perfect balance of savory, sweet, and nutty flavors with a satisfying crunch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 8 cups romaine lettuce, chopped (about 1 large head)
  • 1 cup grapes, halved (red or green)
  • 3/4 cup cashews, toasted
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/3 cup mayonnaise
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

  1. Preheat grill to medium-high heat. You should be able to hold your hand about 5 inches above the grate for only 2-3 seconds before needing to pull away. If you don’t have a grill, preheat a grill pan over medium-high heat until it starts to smoke slightly.
  2. In a small bowl, combine 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and onion powder. Rub the mixture all over the chicken breasts, ensuring even coating. Let sit at room temperature for 10 minutes to allow the seasoning to penetrate.
  3. Place the chicken on the grill. Cook for 5-6 minutes per side. You’ll know it’s ready to flip when the chicken releases easily from the grates and has nice grill marks. The internal temperature should read 165°F / 74°C in the thickest part. Avoid pressing down on the chicken to keep juices inside.
  4. Transfer the chicken to a cutting board and let rest for 5 minutes. This resting period allows the juices to redistribute, ensuring the meat stays moist. Then slice into strips against the grain.
  5. While the chicken rests, prepare the dressing. In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, 2 tbsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning if needed.
  6. In a large salad bowl, combine the chopped romaine, halved grapes, toasted cashews, red onion, and crumbled feta (if using). Toss gently to mix.
  7. Add the sliced chicken on top of the salad. Drizzle with the honey-mustard dressing. Toss just before serving so the lettuce stays crisp. Serve immediately.

Notes

Storage: Assemble the salad without dressing and store in an airtight container in the refrigerator for up to 2 days. Store the dressing separately in a jar for up to 5 days. Freezing: not recommended, as it will ruin the texture. Reheating: For leftover chicken, reheat in a 350°F / 177°C oven for 8-10 minutes or until warmed through, then slice. To keep the salad fresh, dress only the portion you plan to eat.

Nutrition

Keywords: grilled chicken cashew salad, chicken salad with cashews, honey mustard salad, cashew salad recipe, healthy chicken salad, summer salad, main course salad, grilled chicken salad, salad with grapes, cashew chicken salad

Find it online: https://copycatkitchenco.com/grilled-chicken-cashew-salad/